Heat butter and milk over low on stovetop until butter has melted. Cool to lukewarm.

In a large bowl, dissolve the yeast in the warm water and beat in the egg yolk. Blend in the cooled milk mixture.

Sift in the flour, salt and sugar. Beat until the mixture is smooth and creamy.

Cover bowl and refrigerate overnight.

The next day, mix ingredients for filling.

Divide dough into two equal pieces and dust each with flour.

Roll out (one at a time) to make an 18-inch circle. Pour half of the filling onto the dough and spread out over the dough and roll up jelly-roll fashion.

Carefully place into a bundt pan that has been sprayed with non-stick cooking spray.

Repeat with the second half and carefully place that half on the other side of the pan, overlapping the first half.

Place on stovetop and let rise for 30 minutes while preheating the oven to 350 degrees.

Bake for 45 minutes.

Cool in pan